By: Chef Mani – Rock Islands Aggressor
8 oz. 13/15 shrimp (peeled and deveined)
Shells from the shrimp
1 shallot (peeled and sliced)
2 oz. carrot (peeled and diced)
2 oz. celery (peeled and diced)
2 garlic cloves (peeled)
1 garlic clove (minced)
1 cup dry white wine
½ pint heavy cream
½ # unsalted butter
Lemon juice to taste
Kosher salt and white pepper
Fine mesh strainer
Method: On medium heat in a small stainless steel pot, sauté the shrimp shells in 1 tbsp. olive oil until they turn pink. Add the shallot, celery, carrot and garlic. Continue to sweat until translucent and then add the wine. Reduce the heat to low and reduce the wine until almost sec. Add the heavy cream and continue to reduce by half. Remove from the heat and whisk in the butter, add the lemon juice and season. Pass through the fine mesh strainer. Set aside in a warm place for later. Sauté the shrimp in a medium sauté pan, with one clove of minced garlic (optional) and set aside for serving.
4 6oz. portions of salmon
3 Russet potatoes (peeled)
Kosher salt and black pepper
1 Box grater
Method: Slowly heat a large nonstick sauté pan, Grate the potatoes using the large holes on the box grater. Squeeze the excess water from the grated potatoes and place a small portion forming a small “pancake” in the heated sauté pan with 4-5 tbsp. of oil. Helpful Hint: The “pancake” of potatoes should be slightly larger than the portion of salmon. Cook the potatoes until one side is crisp. Place the salmon on top of the potatoes and gently flip the potatoes are covering the salmon, crispy side up. Sear for 1-2 minutes and then place on a lightly greased sheet pan (cookie sheet). Finish in a preheated oven at 350° for 3-4 minutes.
Serving: You can serve with wilted spinach, place the salmon on top of the spinach and place 2-3 shrimp on top of the salmon, 2 oz. of Nage (shrimp butter sauce) over the shrimp and salmon.